Crustless Pumpkin Pie recipe

[mickeym]

It's beginning to be that time of year (and pumpkin pie is my version of birthday cake *g*).

I found this recipe and thought I'd share it with y'all. I haven't tried it yet, but it seems pretty straightforward:

1 15oz can of pumpkin
1 12oz can evap skim milk
3/4 c egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 c splenda (+/- to taste)

~~~~

Preheat oven to 400F; spray a 9" pie pan with Pam. Combine all ingredients and beat until smooth. Pour into the pie pan. Bake at 400 for 15 min, then at 325 for 45min, or until knife inserted in center comes out clean.

Serve with some sugar-free coolwhip, if desired. :)

Serves eight; counts as 1pt per piece (on the Weight Watchers point plan), or 8pts for the whole pie.


I told my sister about this, and she was all, "but I LIKE the crust!" So do I, but if this means I can have pumpkin pie on a (semi) regular basis without racking up the calories/fat of regular pie... well :) The kind with the crust can be a special treat. And hey, this is a fantastic way to get your veggies in ;)

Comments

[copracat]

It looks nom nom nom to me. I like pie filling much better than crust.

[mickeym.livejournal.com]

Well, I like the crust (except for the edge of the crust, which I seldom eat on pie OR pizza *g*). But for pumpkin pie... okay, I'm weird. I eat the filling, and THEN I eat the crust. I always have, for as far back as I can remember. My sister eats it that way, too. I suspect I influenced her *g*

Let me know if you try it/like it! My sister emailed me back earlier this evening and said she made it; her girls didn't like it, but she and Joe did (though she said they ate it warm out of the oven, so it was almost like pumpkin custard).

[ephemera.livejournal.com]

Ohh - if I can find a second can of pumpkin to experiment with, that sounds tasty :D